Pesto Siciliano - My Way Chef

SO easy and SO many uses for this delicious pesto sauce! AND no nuts so no worries! Subscribe for new videos each Friday
Recipe: https://spark.adobe.com/page/jcpOUG5g...
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Steps by Roa Music |   / roa_music1031  

PESTO SICILIANO
INGREDIENTS

1 lb fresh cherry tomatoes OR Recommend Muir Glen OR Hunts diced canned tomatoes
2 oz Basil leaves
2 medium cloves of garlic peeled and smashed
1 tsp kosher salt
1/2 to black pepper
1/2 tsp red pepper flakes
1/2 cup really good extra virgin olive oil. Recommend this Sicilian olive oil https://viaisabella.com/store-2/extra... (10% discount with code mywaychef)
1/2 cup freshly grated pecorino cheese

DIRECTIONS

De-seed the tomatoes (see note).
With a meat pound smash the garlic.
In the bowl of a food processor add the basil, garlic, tomatoes, salt and pepper flakes. Pulse to combine. With the motor running, add the oil in a thin stream until combined. Remove the sauce to a bowl and stir in the pecorino cheese. Alternately, chop all ingredients and blend well
Serve tossed with pasta, as a spread for bruschetta, pizza or over chicken, fish, steak, or vegetables

NOTES

De-seeding

For small grape or cherry tomatoes do not deseed.
For large cherry, cut 1/8 inch off the stemmed top of tomato, and with cut side down squeeze out seeds.
For globe type tomatoes, remove stem cut in half at the equator. Turn cut sides down on both halves and squeeze out seeds.
For plum type (Roma) cut in half pole to pole and scoop out seeds